Cook carrots in boiling water to cover in a saucepan 25 minutes or until tender; drain, let cool slightly, and process in food processor until smooth.
Transfer carrots to large mixing bowl; stir in sugar and remaining ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours, if desired.
Bake casserole, uncovered, at 350° for 40 minutes.
